Monday 28 July 2014

Yellow Pumpkin Methi Curry (பரங்கிக்காய் வெந்தயக்கீரை கறி)

We used to grow yellow pumpkin (சர்க்கரை பூசணிக்காய்/ பரங்கிக்காய்) at our backyard in my native place. It is a creeper that spreads wildly. The flowers are often used to decorate the ‘kolam’ (கோலம்) during the winter month ‘Markazhi’ (மார்கழி), ninth month of Tamil calender. Yellow pumpkin is a low calorie vegetable rich in anti-oxidants, minerals, mainly iron and potassium, and vitamins, especially vitamin A. In traditional cooking, pumpkin is used on auspicious days to make poriyal or kootu.

Fenugreek leaves ((வெந்தயக்கீரை))
Fenugreek leaves are rich in dietary fiber, minerals and vitamins. In native medicine, fenugreek is used to treat gastrointestinal problems.

Ingredients: (Serves four)
Yellow pumpkin (பரங்கிக்காய்) – cut into cubes, 4 teacups or 800ml measure
Methi or fenugreek leaves (வெந்தயக்கீரை) – cleaned and cut, 1 teacup
Onion – 1 no, finely chopped
Ginger – ½” piece, grated
Red chilli powder – 1½ teaspoon (adjust to taste)
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon
Turmeric powder – ½ teaspoon
Salt – to taste
Cooking oil – 1 tablespoon
Jeera – 1 teaspoon
Mustard seeds – 1 teaspoon
Yellow Pumpkin Methi Curry (பரங்கிக்காய் வெந்தயக்கீரை கறி)
Method: Cut the root portion off  and wash methi leaves 2-3 times with water, drain and keep aside. Peel, deseed and cut yellow pumpkin into medium sized cubes. Wash well, drain and keep aside. Heat oil in a kadai, add mustard seeds and when they start to sputter add jeera. Sauté for a minute, then add chopped onions and fry till they become transparent. Add methi leaves and sauté for a minute. Add the pumpkin pieces, turmeric powder, ginger and salt. Mix well. Cover and cook on low flame till the vegetable is done. Do not add water as the yellow pumpkin will become slightly watery when cooked (நீர்த்து விடும்). Now add coriander powder, cumin powder and red chilli powder. Mix well. Simmer for a few minutes. Serve hot with rice/ chappati and dhal. 

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